Full Service Catering for Fort Collins and all Surrounding Areas

*These menu items are served raw or lightly cooked. Consuming raw, undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

~ The Butcher's Block ~

*


Includes Cocktail Rolls


  Salad

Please Choose One

House Tossed Salad

Mixed Greens with Carrot Curls, Cucumber, Sprouts, Tomato, Red Onions, Olives and Croutons


Asian Cellophane Rice Noodle Salad

With Basil, Cucumber, Red Onions, Lime Juice, Coriander and Fish Sauce Dressing


Penne Pasta Salad

With Olive Tapenade, Spinach and Roasted Tomato


Acini Pepe Pasta Salad

Pearl Tapioca Sized Pasta Tossed with Roasted Pepper Sauce


Macaroni Salad with Pineapples

Tropical Favorite with Creamy Pineapple Dressing


Potato Side

Please Choose One

Yam and Yukon Gold Roasted Potatoes

With Rosemary Garlic Seasoning


Country Mashed Potatoes

Chunky Potatoes (Gravy Available Upon Request)


Potato Au Gratin

Thin Sliced with Onions, Parmesan Cheese, Eggs and Cream


Candied Yams

With Pineapple Chunks, Marmalade‏ and Marshmallows


Potato Pancakes

With Apple or Peach Chutney


Greek Style Roasted Potato

Baby Red Potatoes Quartered and Seasoned with Olive Oil, Oregano Lemon and Garlic


Twice Baked Potatoes

Baked Idaho Potatoes, Scooped and Whipped with Butter and Sour Cream, then Stuffed and Baked until Golden Brown


Foil Wrapped Stuffed Potatoes

Yukon Gold Potatoes Baked, Gutted and Re-Stuffed with Butter and Sour Cream


Potato Croquet

Duchesse Potatos Formed into a Croquet, then Breaded with Seasoned Bread Crumbs


Fingerling Potatoes

Multi Colored Fingerlings, Steamed and Baked with Parsley and Lemon Zest


Vegetable Side

Please Choose One

Summer Roasted Vegetables

A Fresh Assortment of Vegetables Served Warm.

Includes Beets, Zucchini Fillets, Butternut Squash, Roma Tomato, Jumbo Asparagus,

Onion Wedges, Anjou Pears Wedges, Parsnips and Bell Peppers


Fresh Corn on the Cob

Boiled and Served with Butter


Cream Kernel Corn


Cauliflower

With Pimento and Tarragon Buerre Blanc


Steamed Butternut Squash

With Leeks and Cabbage with Tarragon


Steamed Asparagus

With Hollandaise Sauce


Seasonal Vegetable Medley

Steamed or Sautéed


Sautéed Button Mushroom

With Rosemary and Sherry Wine


Sautéed Green Beans

With Slivered Almonds Or Sundried Tomatoes and Mushrooms


Medley of Squash

Sautéed Zucchini, Onions and Butternut and Yellow Squash


Vegetable Bouquet

A Ring of Zucchinis‏ Speared with Baton Cuts of Asparagus, Carrots and Bell Pepper

Roasted and Finished with Garlic and Butter Seasoning


Entrees

Baron of Beef or Roast Beef

Served with Au Jus and Horseradish Cream Sauce


Roast Pork Loin

Served with Homemade Chutney


Boneless Turkey

Served with Cranberry Relish


Boneless Honey Glazed Ham

Served with Pineapple Chutney



Beverages

Iced Tea

With Cut Lemon

Lemonade

Regular and Decaf Coffee

With Creamers and Sweeteners